Week One June 10th 2010

Hey everyone! 

We hope everyone has gotten thier box and it’s contents

Red Oak Leaf Head Lettuce 2

one bu green garlic

1 bu radishes

1 bu swiss Chard

1/2 lb salad mix

.75 lbs Broccoli

and a lovely Herb Pot, with assorted herbs, most likely Sage, Rosemary, Tyme, Oregano, these in an ideal world should be transplanted out into a bigger pot to get the most herbage. If you find yourself not able to keep plants alive, We hope you give it a shot, or give it to a gardener near by. 

Josh, Swiss Chard, and rain.

 

Yeah, we got the rain. A whopping 1.5 inches on top of an inch that we got a few days earlier.  We are saturated, but it’s been great for the early greens and Broccoli

Your box was brought to you with the hard work of these lovely people. 

Kate

 

Jenna and Nick

 

Abbie

 

and of course Rama

 

We’ve been planning and working hard since late Feburary when we were in the greenhouse for this very moment today when you all would get your first boxes. We hope you enjoy them and we welcome any feedback you have for us. Most everything is going well so far. No complaints, no excuses (which we aren’t keen on anyhow) just good food. We’d love to hear from you.  We are trying to cooridinate a series of meet your farmer potluck/BBQs this summer at each drop site. Robbinsdale will be June 26th from 4:30 pm- 6 at the park down the road from the Dropsite. 

Northeast will be July 31st , time yet to be determined,

loading the mulch

 

A Warm Broccoli Side Dish Recipe. from Squidoo.com

This is a very simple and quick broccoli side dish. This is one that I adapted long ago and doesn’t require a lot of time to prepare. It serves only two to three people, but you can easily increase the quantities to serve a larger group.   

4 cups fresh broccoli, cut up
3 tablespoons mayonnaise
1 1/2 tablespoons orange juice
1/3 cup grated Romano or Parmesan cheese
1/3 cup grated Swiss Cheese

Preheat oven to 350F degrees. Steam broccoli for 5-10 minutes, until firm but tender. Place in bake dish.

In a small bowl, stir together mayonnaise and orange juice. Spread the mixture over broccoli, then top with cheeses.

Bake for 12 minutes, brown under the broiler for a couple of minutes, then serve.

Spinach and Green Garlic Soup, from Orangette.com  

The green garlic shoots I’ve been using are fairly small and slim, like scallions, and they’ve been wonderfully mild and sweet. If yours are larger, they might be a bit more pungent, but their flavor should mellow nicely with cooking. And if you can’t find green garlic, I’ll bet you could get a similar flavor with some regular garlic – much less, though – and some chopped leek.

Also, if you’re looking for a decent store-bought vegetable stock, you might try this one. I make my own stock when I can, but sometimes, you know,eh. So this is a handy thing to have in the pantry. Its ingredients are all natural and non-weird, and unlike a lot of other store-bought vegetable stocks, it doesn’t contain tomato, which can taste too strong for preparations like this.

2 Tbsp. olive oil
1 Tbsp. unsalted butter
½ to ¾ lb. green garlic, thinly sliced (white and pale green parts only)
Salt
1 qt. vegetable or mild chicken broth
8 to 10 oz. baby spinach leaves
1 Tbsp. crème fraîche

Warm the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the green garlic and a pinch of salt, and cook, stirring frequently, until it is soft and translucent. Also, as the garlic cooks, you should notice that its scent changes from raw and sharp to sweeter and more mellow; that’s what you’re after. When the garlic is ready, add the stock, raise the heat a bit, and bring it to a boil. Then adjust the heat to maintain a gentle simmer, and continue to cook for about 15 minutes. Add the spinach, and immediately turn off the stove. Let it sit for 5 minutes – not too long, or the spinach will lose its color – and then, working in batches, purée the mixture in a blender. (Remember never to fill the blender more than a quarter or a third full, because the hot liquid will expand when you turn on the motor.) The soup should be a rich shade of green and very smooth.

Return the soup to the pot, and place it over low heat to rewarm gently. Add 1 Tbsp. crème fraîche and another pinch or two of salt. Taste, and adjust seasoning as necessary.

Serve warm or hot, with a drizzle of olive oil or a dollop of crème fraîche, if you like.

Here is a recipe that I know we don’t have all the ingredients for in the box this early, but I hope it will inspire you. The dressing sounds great and sometimes if you aren’t in the mood for a bunch of heavy pasta or bread, this is the ticket. 
The Big Salad with Roast Chicken and a Homemade Dressing from http://thebigsaladrecipes.blogspot.com

Ingredients:

Salad:

1 Head of Romaine Lettuce
2 Hard Boiled Eggs
1 Large Ripe Tomato
1 Can of Artichoke Hearts
1/2 Cup Sweet Chopped Onions
1 Avocado
1/2 Cup Chopped Carrots
1/4 Cup Pickled Jalapenos
1/4 Cup Feta Cheese
1/4 Cup Fried Prosciutto
1/2 Cup Thinly Sliced Cucumber

Chicken:

2 Split Chicken Breasts (that still have the bone and skin)
Salt and Pepper
Herbs De Provence
Greek Cavanders
Crushed Red Pepper

Dressing:

1/4 Cup Olive Oil
1/4 Apple Cider Vinegar
1 tsp Balsamic Vinegar
Pinch Dried Oregano
Pinch Salt and Pepper
3 Leaves Fresh Basil
Pinch Old Bay
Small Cube of Brie Cheese
1 tsp mayo
1 tsp Dijon Mustard
1/2 tsp minced Fresh Garlic

Forrest our sign painter a family man, and the van

 

Look for our van driving around your area!  say hello. 

Next week

Kale

Broccoli

Green Garlic

Turnip Greens

Head Lettuce

Spinach? 

Herb Pot again

Peas? 

7 Comments »

  1. Catherine said

    YAY! I’m so excited to get our veggies and herbs tomorrow. Thank you! I love seeing the photos of the crew too. I’m assuming the herbs won’t mind being placed outdoors in our raised bed? We do some square-foot gardening and have a few spots open. Thanks, thanks again!

  2. Can’t wait to get our first box tonight!

  3. Dezra Helgeson said

    My kids and I picked up our box contents and came home for a feast. Big salad and steamed broccoli for lunch. My 6 year old and 3 year old were fighting over the last of the broccoli (my 7 year old willingly parted with hers to stop the arguing). We are excited to try the green garlic and Swiss chard (new to our family). Thanks for all your hard work!

  4. Lesbionick said

    I was upstairs having lunch when the email came that my box was there! I’m excited to try the green garlic which I had never heard of before! It looks amazing! =)

  5. Our first experience. Quickly put together a salad with the radishes and broccoli. Terrific. Looking forward to a fun summer of great food.

  6. Rebecca said

    Threw together a big batch of an orzo cold salad last night to eat over the next few days with the greens… Had it for lunch with a bunch of the field greens and it was great!

    Would love a link to info for the Sen Yai Sen Lek dinner… or is registration closed?

    Love the herb pot!

  7. So far, this all makes me hungry! Nice work. Thanks to you and your team for their great work.

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